![]() Try the noodles to see if they are cooked. (12)Toss them together until the noodles mostly absorb the sauce. Add the chicken and cook until no longer pink. If using baked tofu, add it at this time. (10)Over medium heat, sauté 4 garlic cloves, 1 shallot, and dried shrimp for about a minute. (9)Add more oil (as needed) and sear tofu on both sides. (8)Sear the shrimp quickly for about a minute on each side. Set a wok or skillet over high heat and add oil to coat the bottom. (7)Make the sauce by combining ¼ cup tamarind concentrate, 3 tablespoons fish sauce, ¼ cup brown sugar, 2 teaspoons Sriracha, ¼ cup water, and 1 teaspoon paprika in a cup. ![]() ![]() (6)Dry 6 ounces of shrimp on a paper towel and season with salt and pepper. (5)Season 6 ounces of boneless chicken with salt and pepper. (4)Place 7 ounces (½ block) of cut-up tofu on a paper towel to drain excess water. (3)Crush or finely chop ¼ cup of peanuts. (2)Finely chop 2 tablespoons of dried shrimp. (1)Soak 6 ounces of dried rice noodles in hot water for about 5 minutes or in warm water for 30 minutes until opaque and soft. You can use smoked paprika but make sure it isn't the hot variety. Use regular or sweet paprika with a very mild flavor. ![]() Paprika: It adds color but won't make it spicy.It's okay to omit it if you don't have it, add more paprika instead. Sriracha: It adds color and a little heat.Tamarind concentrate or paste: I used a Thai brand of liquid tamarind-its pulp tastes tangy or sour with the texture and sweetness of dates.They add freshness and make the dish lighter. Bean sprouts: Use mung bean sprouts (not soybean sprouts) with their smaller beans and thick, crunchy stems.Dried shrimp: These are tiny, umami-rich dehydrated shrimp with a concentrated flavor a little goes a long way.Choose the medium-width (Size M) variety. Dried rice noodles: These noodles, also called rice sticks, are thin and flat.Ingredients you'll need Oil, salt, and pepper are not in the picture. Other noodles and pasta recipes you may like.If you like noodles, you may also like Pancit Canton or Stir-Fried Udon. With ingredients ready, stir-frying takes less than 15 minutes! This Homemade Pad Thai recipe is restaurant-quality it is delicious, saucy, and the noodles are perfectly cooked. Jump to Recipe Jump to Video Print Recipe
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